This Vegetarian Pozole is rich, smoky, and satisfying, It’s packed with vegetables and protein, making it a complete and nourishing meal. It’s also highly customizable—add your favorite toppings like radishes, cabbage, avocado, or tortilla chips. It’s perfect for meal prep, reheats beautifully, and can easily be made vegan or gluten-free.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Dried or canned hominy
Onion
Garlic
Vegetable broth
Dried guajillo or ancho chiles
Tomatoes or tomato paste
Zucchini
Mushrooms or other hearty vegetables (optional)
Oregano (preferably Mexican oregano)
Ground cumin
Salt and pepper
Lime juice
Olive oil
Topping ideas:
Shredded cabbage
Sliced radishes
Diced avocado
Chopped cilantro
Lime wedges
Tortilla chips
Directions
If using dried chiles, remove stems and seeds, then soak them in hot water for about 15 minutes until softened. Blend with garlic, tomatoes or tomato paste, and a bit of broth to create a chili paste.
In a large pot, heat olive oil over medium heat. Sauté chopped onion and garlic until soft and fragrant.
Add the chili paste to the pot and cook for a few minutes to deepen the flavor.
Stir in the vegetable broth, hominy, cumin, oregano, salt, and pepper. Bring to a simmer.
Add zucchini, mushrooms, or any other vegetables you like. Simmer for 20–30 minutes until the vegetables are tender.
Adjust seasoning to taste and stir in lime juice for brightness.
Vegan Pozole: This recipe is already vegan if you use vegetable broth and skip any dairy-based toppings.
Spicy Pozole: Add chipotle peppers or more dried chiles for extra heat.
Pozole Verde Style: Use green chiles, tomatillos, and lots of cilantro and spinach for a green variation.
Protein Boost: Add beans or tofu for extra protein.
Quick Version: Use canned hominy and store-bought enchilada sauce to save time.
Storage/Reheating
Store leftover pozole in an airtight container in the refrigerator for up to 4 days. To reheat, warm on the stove over medium heat or in the microwave until hot. Pozole also freezes well for up to 3 months. Thaw in the fridge before reheating.
FAQs
What is hominy and where can I find it?
Hominy is corn that has been treated to remove the hull and germ. It’s available canned or dried in most grocery stores, usually in the Latin foods section.
Can I use canned hominy?
Yes, canned hominy is a convenient option and works great in this recipe.
Is pozole naturally gluten-free?
Yes, it is naturally gluten-free, but always check your broth and other ingredients to make sure they’re certified gluten-free.
How spicy is vegetarian pozole?
It’s mildly spicy by default, but you can adjust the heat level by adding more or fewer chiles.
What kind of chiles should I use?
Guajillo, ancho, or pasilla chiles are traditional for pozole and add rich, smoky flavor.
Can I add beans for extra protein?
Absolutely—black beans, pinto beans, or white beans all work well and add heartiness.
Can I make this in a slow cooker?
Yes, you can transfer everything to a slow cooker after sautéing the base ingredients. Cook on low for 6–8 hours.
What vegetables go well in pozole?
Zucchini, mushrooms, carrots, and chayote are all great additions.
Can I make this recipe ahead of time?
Yes, the flavors improve over time, making this an excellent make-ahead meal.
What are the best toppings for pozole?
Cabbage, radishes, avocado, lime, cilantro, and tortilla chips are classic and add freshness and crunch.
Conclusion
Vegetarian Pozole is a rich, satisfying soup that brings all the depth of traditional pozole without the meat. With its bold flavors, nourishing ingredients, and endless topping options, it’s a comforting and customizable meal you’ll want to make again and again. Whether you’re vegetarian, vegan, or just looking to try something new, this dish is sure to become a favorite.
This Vegetarian Pozole is a hearty and flavorful Mexican soup made with hominy, vegetables, and smoky chile broth. It’s nourishing, customizable, and perfect for both weeknight dinners and special occasions.
Ingredients
2 cups dried or 2 (15 oz) cans of hominy, drained and rinsed
1 medium onion, chopped
3 cloves garlic, minced
6 cups vegetable broth
3 dried guajillo or ancho chiles, stemmed and seeded
If using dried chiles, remove stems and seeds, then soak them in hot water for 15 minutes until softened.
Blend softened chiles with garlic, tomatoes or tomato paste, and a bit of broth to make a chili paste.
In a large pot, heat olive oil over medium heat. Sauté chopped onion and garlic until soft and fragrant.
Add the chili paste to the pot and cook for 2–3 minutes to enhance the flavor.
Stir in the vegetable broth, hominy, cumin, oregano, salt, and pepper. Bring to a simmer.
Add zucchini, mushrooms, or any other vegetables. Simmer for 20–30 minutes until vegetables are tender.
Adjust seasoning and stir in lime juice.
Serve hot with desired toppings such as cabbage, radishes, avocado, lime, and tortilla chips.
Notes
Using canned hominy speeds up prep time significantly.Adjust the heat by adding more or fewer dried chiles.This soup tastes even better the next day as the flavors meld.Add beans or tofu for extra protein.Freeze leftovers in individual portions for easy future meals.
